Ferme Pédagogique " L'Bout d'Chemin"

A few minutes from Bartholdi's Lion de Belfort, Le Pot d'Étain is a treasure trove of culinary gems, thanks to talented chef Philippe Zeiger, who has made his restaurant an absolute must for anyone who loves good food. The chef showcases hearty and delicious French cuisine that he prepares using superb seasonal ingredients, including langoustines, scallops, hare à la royale, turbot and truffles. The desserts also hold their own, particularly the excellent hot soufflé, which comes in a variety of flavours depending on the season. The restaurant also boasts an extensive wine list, and you can lo

Set in the Vosges mountains, surrounded by pristine wilderness, this luxurious chalet hotel complete with a spa is conducive to truly unwinding and recharging. High up in these mountains, tranquillity, and an almost monastic atmosphere reigns – indeed the site was the Ermitage du Père Joseph prior to becoming a small ski resort. Fine dining has been brought to this unique setting by Benoit Potdevin (Le K at Domaine de la Klauss, MICHELIN-starred in Moselle), supported by a local chef. Inspired by regional terroir, their menus (one of which is vegetarian) are a feast of precision and refined fl

Chef Jean-Philippe Gauthier is upholding the traditions of this former coaching inn, which has been in the family since 1951. House specialties include: rabbit terrine with foie gras, chicken with vin jaune and morels, and a knockout trolley of matured cheeses. Meals are served in an interior that blends character and authenticity. Charming welcome and service. Rooms for overnight stays.

The bond here (‘lien’ in French) is that which ties this young couple (he’s in the kitchen, she in the front of house) to the winegrowers and producers whose work is showcased in the plates and glasses of this friendly bistro. Modern food with a creative twist founded on first-class seasonal ingredients that are allowed to shout their name. Two lunchtime menus and a more elaborate offering in the evening. Highly recommended.

Youthful Olivier Prévôt-Carme's rich aromatic cuisine is all about the ingredient. Misleadingly simple and free of fussy frills, the spot-on recipes, cooking and seasoning all enhance each ingredient’s intrinsic flavour. Nothing pretentious, nothing complicated, nothing but pleasure!

Away from the hustle and bustle, this traditional house run by a friendly couple serves contemporary cuisine. Sample dishes such as marinated Arctic char with pea mousse, or pavlova with gariguette strawberries. The summer terrace boasts a lovely view of the Vosges mountains.

An understated, stripped-back dining room is the perfect foil for the chef’s modern, creative recipes, illustrated by flawlessly cooked arctic char served with grilled sarrazin wheat and crisp baby leeks in a saté sauce. The chef’s welcoming, professional spouse oversees the front of house. Those with a sweet tooth will be in seventh heaven thanks to the decadent dessert trolley.